Yield: 1 servings
|4 tablespoons||Minced fresh mint|
|⅓ cup||Tawny or ruby Port|
|2||Melons; (such as honeydew,|
|; crenshaw or|
|; seeded, sliced, up|
|; to 3|
|Fresh mint sprigs|
Combine ⅓ cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1041 Calories (kcal); 3g Total Fat; (1% calories from fat); 12g Protein; 272g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 15½ Fruit; 0 Fat; 2 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.